Creamy Spinach and Coquillette Pasta

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the coquillette pasta and cook according to the package instructions until al dente. Drain and set aside.

2. 2

   In a large pan, heat a little olive oil over medium heat. Add the garlic cloves, minced, and sauté until fragrant, about 1 minute.

3. 3

   Add the fresh spinach to the pan and cook until wilted, about 2-3 minutes.

4. 4

   Reduce the heat to low and pour in the cream. Stir to combine with the spinach and garlic.

5. 5

   Add the cooked coquillette pasta to the pan and toss to coat in the creamy spinach mixture.

6. 6

   In a small bowl, beat the eggs and then add them to the pasta, stirring quickly to create a creamy sauce without scrambling the eggs.

7. 7

   Remove the pan from the heat and stir in the grated Parmigiano-Reggiano cheese until melted and well combined.

8. 8

   Season with salt and pepper to taste. Serve immediately, garnished with additional Parmigiano-Reggiano if desired.